October half term is coming up and I will be running sessions on Thursday 27th October for children aged 7 to 14 years. The session costs £10 per child and includes the cost of all ingredients. Your child will come home with 2 items they have made during the session. The theme will be autumn flavours and produce.
9.30am to 11.30am at Raincliffe School, Scarborough
1.30pm to 3.30pm at Filey School, Muston Road, Filey
If you want to book a place call me on 01751 433400 / 07778640893
Thursday, 13 October 2011
Tuesday, 4 October 2011
Age UK launch in Scarborough
I had an excellent day yesterday at The Spa in Scarborough when Age Concern Scarborough and District relaunched itself as Age UK Scarborough and District. I caught up with people I had worked with in the past and met new people too. Throughout the day I did some cookery demonstrations and promised to put the recipes on this blog, so here they are - enjoy!
Baked Thai Salmon - serves 2
2 x 150g salmon fillets
100g carrots
100g leeks
1 tsp lime zest
1 tblsp Thai fish sauce
1 clove garlic thinly sliced
2cm fresh root ginger, peeled and grated
2 tblsp fat free coconut milk
1 tblsp fresh coriander, chopped
Preheat the oven to Gas 5, 190C
Cut a large piece of baking parchment and put in a baking tin, lay the salmon fillets on it.
Cut the carrots and leeks into thin strips, put them in a bowl with all of the other ingredients and mix.
Spoon this over the salmon and sprinkle over the coriander. Bring the baking parchment together like a parcel.
Put it the oven for 15 to 20 minutes. Serve with green vegetables.
One cup pancakes
1 egg
1 cup self raising flour
1 cup of milk
Mix together the flour, milk and egg.
In a non stick frying pan, use a small amount of butter or oil and heat.
Spoon in small amounts of the batter, you can make 2 or 3 pancakes at a time.
Turn the pancake over when you see small bubbles coming on the top of the pancake and turn over to brown the second side.
These can be eaten straight away, wrapped in foil and reheated in a frying pan or microwave or frozen.
Delicious with yoghurt and stewed fruit for breakfast.
Pork, apple and mushrooms
2 pork loin slices
1 cooking or eating apple, sliced
150g mushrooms, sliced
1 cup apple juice
creme fraiche and pepper
In a frying pan, with a splash of oil, cook the pork loin steak to brown each side, take out onto a plate.
Put the apple and mushrooms in the frying pan and cook until just starting to colour.
Add the apple juice and bring it to a boil, then add 2 tablespoons of creme fraiche and pepper to taste, this makes a lovely sauce.
Put the pork back into the pan and ensure the sauce covers the pork and cook for a further 10 to 15 minutes, depending on the thickness of the pork.
Serve with mashed potato and green beans.
Baked Thai Salmon - serves 2
2 x 150g salmon fillets
100g carrots
100g leeks
1 tsp lime zest
1 tblsp Thai fish sauce
1 clove garlic thinly sliced
2cm fresh root ginger, peeled and grated
2 tblsp fat free coconut milk
1 tblsp fresh coriander, chopped
Preheat the oven to Gas 5, 190C
Cut a large piece of baking parchment and put in a baking tin, lay the salmon fillets on it.
Cut the carrots and leeks into thin strips, put them in a bowl with all of the other ingredients and mix.
Spoon this over the salmon and sprinkle over the coriander. Bring the baking parchment together like a parcel.
Put it the oven for 15 to 20 minutes. Serve with green vegetables.
One cup pancakes
1 egg
1 cup self raising flour
1 cup of milk
Mix together the flour, milk and egg.
In a non stick frying pan, use a small amount of butter or oil and heat.
Spoon in small amounts of the batter, you can make 2 or 3 pancakes at a time.
Turn the pancake over when you see small bubbles coming on the top of the pancake and turn over to brown the second side.
These can be eaten straight away, wrapped in foil and reheated in a frying pan or microwave or frozen.
Delicious with yoghurt and stewed fruit for breakfast.
Pork, apple and mushrooms
2 pork loin slices
1 cooking or eating apple, sliced
150g mushrooms, sliced
1 cup apple juice
creme fraiche and pepper
In a frying pan, with a splash of oil, cook the pork loin steak to brown each side, take out onto a plate.
Put the apple and mushrooms in the frying pan and cook until just starting to colour.
Add the apple juice and bring it to a boil, then add 2 tablespoons of creme fraiche and pepper to taste, this makes a lovely sauce.
Put the pork back into the pan and ensure the sauce covers the pork and cook for a further 10 to 15 minutes, depending on the thickness of the pork.
Serve with mashed potato and green beans.
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